For an even deeper flavor, consider searing the pork in bacon fat instead of olive oil. If you don't have hard apple cider on hand, chicken broth or a dry white wine can be used as a substitute. Serve with creamy mashed potatoes or polenta to soak up the delicious sauce. Garnish with fresh herbs, such as parsley or thyme, for an extra touch of elegance.
Chef John's Pumpkin-Braised Pork
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PREP TIME15 mins
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COOK TIME4 hrs 15 mins
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TOTAL TIME12 hrs 45 mins
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SERVING10 People
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VIEWS63
Imagine succulent pork, infused with aromatic spices and braised to tender perfection within the sweet embrace of a roasted pumpkin. This dish is a stunning centerpiece for any autumnal gathering, offering a harmonious blend of savory and sweet flavors that will captivate your senses.
Ingridients
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Nutrition
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Carbohydrate29 g
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Cholesterol63 mg
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Fiber2 g
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Protein20 g
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Saturated Fat6 g
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Sodium632 mg
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Sugar8 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the pork, shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper. Mix thoroughly to ensure the pork is well coated. Cover with parchment paper and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8+ hours)
02
StepPreheat your oven to 350 degrees F (175 degrees C). (10 minutes)
03
StepAdd the flour to the marinated pork and toss to coat evenly. Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the pork on all sides, about 3 minutes per side, to develop a rich crust. (20 minutes)
04
StepCarefully cut the top off the pumpkin, creating a lid by inserting a knife at a 45-degree angle. Remove the lid and scrape out the seeds and fibers from both the lid and the inside of the pumpkin using a large spoon or ice cream scoop. (15 minutes)
05
StepLine the bottom of a baking pan with parchment paper to prevent sticking. Place the pumpkin in the center of the pan. Stuff the browned pork into the pumpkin, then pour in the hard apple cider. Replace the pumpkin lid. (10 minutes)
06
StepBake in the preheated oven for approximately 4 hours, or until the pork is exceptionally tender. Check the liquid level periodically and add more cider as needed to prevent the pumpkin from drying out. (4 hours)
07
StepRemove the pumpkin from the oven and let it rest for a few minutes. Brush the outside of the pumpkin with some of the rendered fat from the bottom of the pan to add richness and color. (5 minutes)
08
StepTo serve, carefully scoop the braised pork onto serving plates. Cut the roasted pumpkin into wedges and serve alongside the pork. Combine the remaining rendered fat with the cooking liquid from inside the pumpkin. Allow the sauce to rest for 3 to 5 minutes, then skim off most of the fat from the top. Spoon the flavorful sauce over the pork and pumpkin. (10 minutes)
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Lambert Grady
Apr 14, 2025Next time I'm going to add some diced apples to the pumpkin for extra flavor and texture.
Chad Shields
Mar 31, 2025The instructions were clear and easy to follow. Even though it takes a while to cook, it's definitely worth the effort.
Kristin Johns
Feb 3, 2025I substituted chicken broth for the apple cider and it still turned out great!
Forest Rodriguez
Dec 22, 2024I made this for Thanksgiving and it was a huge hit! Everyone loved the presentation and the flavor.
Regan Prosaccotremblay
Dec 9, 2024This recipe is amazing! The pork was so tender and the pumpkin added a wonderful sweetness.